Author: Joyce Goldstein
Author: Rick Browne
Author: Diane Rossen Worthington
Author: Nathan Sivin
Author: Shirley Cheng
Author: Guiliano Hazan
There's enough garlic butter here to drench every morsel of lobster meat-you'll want to serve crusty bread on the side to soak it all up. An easy Lobster...
Author: Marco Pierre White
Author: Bon Appétit Test Kitchen
Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank...
Katy Hees of Santa Fe, New Mexico, writes: "Eating local, fresh, organic food is important to me. It doesn't get much more local than the eggs I use, which...
Author: Katy Hees
An easy Sweet-Potato Latkes recipe
Author: Ina Garten
These crowd-pleasers are loaded with potassium and antioxidants. Double the recipe for playdates and parties.
Author: Victoria Granof
Author: Gael Greene
Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.
Author: Martha Holmes
Author: Ruth Cousineau
Author: Andrea Albin
Author: Warren Brown
(TInsalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. Can be prepared...
Author: Faith Willinger
This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained...
Author: Bon Appétit Test Kitchen
Author: Sarah Copeland
Author: Liza Davies
A straightforward ganache-chocolate and cream - with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily...
Author: Wolfgang Puck
Author: Alison Roman
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Author: Barbara Grunes
Author: Bon Appétit Test Kitchen